Blue Cheese Potatoes
About the cheese. There are many kinds of blue cheese in this world, and almost every country has its own signature variation on the theme. They are made by inoculating the curds with spores of cultures of the mold Penecillium. When the mold grows you get a cheese with blue or blue-green flecks or veins. In England, the signature blue is Stilton, made from cows milk. In Italy it is Gorgonzola, is also made from cows milk. In France it is Roquefort, made from sheep's milk. In the US, the most famous is Maytag from Iowa.
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- 2 lb
- red potatoes, cut into chunks (6 to 7 potatoes)
- 1/3 c
- sour cream
- 1/3 c
- 1/4 c
- crumbled blue cheese
- 1/2 lb
- bacon, cooked and crumbled (about 9 slices)
- 1 Tbsp
- fresh chopped parsley
1Place potatoes in large saucepan. Cover with water and boil until tender, about 15 minutes.
2In a small bowl, combine sour cream and mayonnaise until smooth. Stir in blue cheese crumbles.
3Drain potatoes; gently stir in blue cheese mixture; sprinkle with bacon and parsley and serve hot.